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Easy Peanut Butter Sandwich Cookies Recipe with Creamy Peanut Butter Filling

Easy Peanut Butter Sandwich Cookies

Tender homemade peanut butter cookies are paired with a rich, creamy peanut butter filling to make approximately 24–30 sandwich cookies. A short chill helps the dough bake into evenly shaped cookies with soft centers and lightly browned edges.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup Unsalted butter, softened
  • 1 cup Creamy peanut butter
  • 1 cup Granulated sugar
  • 1 cup Packed light brown sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
Peanut-Butter Filling
  • 1/2 cup Unsalted butter, softened
  • 1/2 cup Creamy peanut butter
  • 3 cups Confectioners’ sugar
  • 1 teaspoon Vanilla extract
  • 2-3 tablespoons Milk or cream, as needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and creamy. Add the eggs one at a time, beating after each addition, then mix in the vanilla.
  3. Whisk the flour, baking soda, baking powder, and salt in a separate bowl. Gradually mix the dry ingredients into the peanut-butter mixture just until a soft dough forms.
  4. Chill the dough for about 30 minutes if it feels soft or sticky, especially when using natural peanut butter.
  5. Scoop rounded tablespoons of dough onto prepared sheets, leaving about 2 inches between cookies. Flatten each mound slightly with a fork or the bottom of a glass.
  6. Bake for 8–10 minutes, until the edges are set and lightly browned while the centers still look slightly soft. Cool on the baking sheet for about 5 minutes, then transfer to a rack and cool completely.
  7. For the filling, beat the softened butter and peanut butter until smooth. Gradually add the confectioners’ sugar and vanilla, then beat in enough milk or cream to make a spreadable frosting.
  8. Spread or pipe the filling onto the flat side of one completely cooled cookie. Place a second cookie on top and press gently so the frosting reaches the edges without squeezing out.

Notes

Do not overbake the cookies; they firm as they cool. Regular commercially processed creamy peanut butter gives the most consistent dough and filling texture. Store assembled cookies in an airtight container.